Home › The World's Kitchen › Neselrode Pudding

Neselrode Pudding

Have a vanilla ice cream. Then place in a bowl half pint candied chestnuts, add two tablespoons maraschino, mix well and let incorporate for five minutes. Then add the chestnuts, etc., to the vanilla ice cream and mix with a wooden spoon for five minutes. Fill six well-cleaned individual pudding moulds with the ice cream, place the moulds in the same freezer, cover and let freeze for one hour. Remove, unmould on a dish with a folded napkin; arrange half a chestnut on top of each Neselrode and serve with a kirsch sauce separately.